Haitian Soup Joumou

Ingredients

• 800 g Diced beef chuck
• 1 Lime juice (Juice of 1 lime)
• 4 dentes Garlic
• 1 tsp Thyme (1 teaspoon)
• 2 kg Sugar pumpkin or kabocha squash (Whole; remove the seeds and pulp. The author indicates sugar pumpkin or kabocha squash.)
• 2 L Water
• 1 Onion (Chopped)
• 2 Tomatoes (Chopped)
• 2 Carrots (Diced)
• 2 Potatoes (Diced)
• 1 talo Celery
• 1 Leek
• 150 g Rigatoni
• 0.25 Cabbage (Sliced; 1/4 head)
• Parsley (To taste)
• Green onions (To taste)
• Salt (To taste)
• Pepper (To taste)

Steps

1. 1

   Remove the seeds and pulp from the whole pumpkin, keeping it intact as a cavity to hold the aromatics.

2. 2

   Place the tomatoes, onion, leek, celery, and thyme inside the pumpkin. The author mentions that other aromatic ingredients may also be used to taste.

3. 3

   Place the pumpkin in a hot oven and roast until very tender. The source does not provide the exact temperature or cooking time.

4. 4

   While the pumpkin roasts, season the beef chuck well with the lime juice, garlic, salt, and pepper to taste; sear the meat. The source does not specify the seasoning method or searing time.

Notes

The description provides the ingredients and their quantities; the video details only the preparation of the pumpkin with aromatics and the searing of the meat. It does not explain how to combine the components, when to add the water, the remaining vegetables, the rigatoni, or the cabbage, nor the final cooking time. These details have been omitted without reconstruction.

Nutrition per serving

• soup
• main course
• Haitian cuisine
• Caribbean
• beef
• with pasta
• comfort food